Tomatillo Jalapeño Salsa

Name: Tomatillo Jalapeño Salsa
Yield: Makes about 3 cups (1½ lb/750 g)
Ingredients: Dried Mexican oregano, 1 teaspoon; White onion, ½ cup (2½ oz/75 g), finely chopped; Jalapeño chile, 1, stem removed; Dark brown sugar, 1 teaspoon; Sea salt and freshly ground pepper; Tomatillos, 1½ lb (750 g), husks removed; Fresh cilantro leaves, ½ cup (½ oz/15 g), chopped; Ground cumin, 1 tablespoon; Lime juice, 2 tablespoons; Olive oil, 2 teaspoons; Garlic, 4 large cloves, unpeeled

Preparation info

Makes about
3 cups

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

This traditional green salsa is fairly mild. If you prefer more heat, leave the seeds and ribs in the chile and/or add a second chile. Serve the salsa with tortilla chips or combine it with lightly fried tortillas, scrambled eggs, and cheese to make chilaquiles.

Ingredients

Tomatillos, 1½ lb (750 g), husks removed
Jalapeño chile, 1

Starter
Vegan
Gluten-free

Method

Position an oven rack 6 inches (15 cm) below the heat element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.

Place the tomatillos, chile, and garlic on the prepared baking